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Lamb, lemon and garlic spaghetti
Meaty but still light enough for a summer midday meal. Make this meaty lemon garlic spaghetti by tossing pasta with ground lamb, sun-dried tomatoes, sliced pitted olives, capers and garlic, and squeezing in fresh lemon juice at the last minute.
Course
Main Course
Cuisine
Italian Fusion
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
175
grams
spaghetti
3
tablespoons
extra virgin olive oil
divided
200
grams
ground lamb
3 to 4
cloves
garlic
minced
½
teaspoon
chopped dill
1
teaspoon
ground coriander
1
generous pinch
cayenne powder
salt
pepper
3
sun-dried tomatoes in olive oil
drained and thinly sliced
2
tablespoons
sliced pitted black olives
green is okay too
2
tablespoons
capers
drained
1
tablespoon
oil from the jar of sun-dried tomatoes
juice of one lemon
chopped parsley
to garnish
grated Parmesan
optional
Instructions
Cook the spaghetti in salted water until al dente.
While the pasta cooks, heat two tablespoons of extra virgin olive oil in another pan.
Add the ground lamb, garlic, dill, coriander and cayenne to the hot oil.
Sprinkle generously with salt and pepper.
Cook, stirring occasionally, until the lamb is well browned.
Meanwhile, drain the spaghetti and toss with the remaining extra virgin olive oil.
To the lamb in the pan, stir in the sun-dried tomatoes, olives, capers and sun-dried tomato oil.
Cook just until heated through.
Taste and add more salt and pepper, if needed.
Add the cooked spaghetti to the lamb. Toss to blend.
Squeeze the lemon juice directly over the cooked dish and toss a few more times.
Garnish with parsley and serve with hot toast.